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All the recipes that I have seen calling for both recommend a particular type of hopped LME. That might be part of it anyway. S

Proof positive that RDWHAHB is the answer. I have left this beer sit, and I finally served it for Cinco de Mayo, to a group of 35 or so. As it turns out, it is great. There is a little problem with the carb as many surmised, but the flavor is amazing. The fruity overtones have given up, and...

Take a hydrometer reading. It's the only way to know for sure. S

The way it was explained to me - the pail is for primary, where you need headroom, The carboy is for secondary, where you want to limit the surface area of the beer as much as possible (with the neck of the bottle). OP is right though. I go straight from primary to bottles for lots of my...

I have found that if the beer is clear, you can chill it. Maybe the experts here would say something different, but that has been my experience. Once the cloudiness is gone, chill a bottle and open it up. That's the best you will do do a test of carbonation. Let the rest of the batch sit for...

So here is the deal. After 4 days of primary (ending at about 1.018) and 4 weeks of secondary (ending at about 1.012) it had a fair amount of dissolved CO2 and ... tasted pretty damn good! So, assuming that there was still some active yeast and certainly lots of sugar, I just bottled it right...

Deal, I'll give you advice on VBA anytime. So what should I do? Just bottle it and drink it and don't worry? S

So, in a drunken haze, I brewed a half-remembered partial-mash recipe from a magazine in my LHBS that uses a lager yeast, since I now have a fridge. (Yay!) I don't remember the exact recipe but it was simple - 7 lbs of ultralight malt, 1 lb of crystal 15, yada yada. Anyway, for some reason...

You can throw away the cheesecloth. That's the only reason, really. The nylon needs to be cleaned, and there is enough cleaning in this hobby, methinks! S

Rack it to secondary (move the beer to a clean carboy or new bucket) before you go. the trub in the bottom will make it taste funny if you leave it there more than 2 weeks. I have started doing this and it has made a lot of difference. S